Pesto Chicken Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs tomato
• 2clov garlic
• 1pcs chicken-style stock cubes
• 50g basil pesto
• 300g chicken breast fillet
• 150g arborio rice
• 500ml (2 cups) boiling water
• 23ml olive oil
• 20g butter
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 190C, fan-forced. Line an oven tray with baking paper. Finely chop the onion. Cut the tomato into wedges. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Roast chicken and tomato
   Combine 1 tbs pesto and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Put the chicken and tomato on the lined tray. Drizzle the tomato with 2 tsp olive oil and season with salt and pepper. Roast for 18-20 mins until the chicken is cooked through.
3. Step 3 — Start risotto
   Meanwhile, heat 20g butter in a medium saucepan over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the rice and cook, stirring, for 1-2 mins until the grains are coated. Add the stock and 60ml (¼ cup) milk and stir to combine.
4. Step 4 — Finish risotto
   Reduce the heat to low and cook the risotto, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Increase the heat to medium and cook, uncovered, for a further 1-2 mins until the liquid is absorbed. Stir in the remaining pesto. Remove the pan from the heat. Taste, then season with salt and pepper (see Kitchen 101).
5. Step 5 — Serve up
   Slice the chicken. Divide the risotto among bowls and top with the chicken and roasted tomato. Drizzle with the tray juices and enjoy!
6. Step 6 — Kitchen 101
   Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the rice.

Allergens

Milch, Walnut